Open Access Articles- Top Results for Kyopolou


Type Relish
Main ingredients Eggplant, garlic, often bell peppers, tomatoes, parsley
16x16px Cookbook:Kyopolou  16x16px Kyopolou

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Kyopolou (Bulgarian: Кьопоолу, more often Кьополу; Turkish: Köpoğlu[1])[citation needed] is a popular Bulgarian and Turkish relish made principally from roasted eggplants and garlic.

Common recipes include further ingredients such as baked bell peppers, baked kapia red peppers, tomatoes, tomato juice or tomato paste, onions, parsley, black pepper, and laurel leaves. Hot peppers may also be added. Taste can vary from light and sweet to hot and peppery. It is usually oven cooked in pots or casseroles.

Kyopolou is a typical eggplant appetizer and can be consumed as a bread spread, a condiment, or as a salad. It is generally prepared as a canned food, in glass jars, for the winter season. During summer and autumn months, when its ingredients are usually readily available it is also a main dish in Bulgaria, mainly during orthodox fasting periods.


The relish is popular in the Balkans in different variants and names (e.g. ajvar or pinđur). In Romanian cuisine it is called zacuscă—a word of Slavic origin[2] (cf. Bulgarian and Russian zakuska).

See also


  1. English: Baba ghanoush (Arabic بابا غنوج bābā ghanūj). In Turkey this dish is colloquially called köpoğlu and in meze-serving fish restaurants it is a cold eggplant dish with tomato-red pepper paste in olive oil which gives it the red color. Речник на чуждите думи в българския език, Ал. Милев, Б. Николов, Й. Братков, Издателство Наука и изкуство, София, 1978.
  2. Zacusca on DEX Online Dictionary

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